3:38 AM,
Feb. 6, 2014

Loading Photo Galleries ...

Written by

Marty Rosen
| Special to The Courier-Journal

At the beginning - hundreds of years ago - brasserie meant brewery, and French breweries were mostly clustered along the country's contentious border with Germany, in Alsace-Lorraine. By the 19th century, cooks and brewers from that region had spread across the country, bringing their wursts, kraut and beer right into the heart of Paris - where you can still find great examples of Alsatian cuisine.

Nowadays, like "bistro," the brasserie concept is a porous mix of styles and foods, but more often than not it means white tablecloths, a beverage program that includes beers and affordable ...